PIZZERIA RUSTICA NAMED A TOP CATERER. Expertise.com named Pizzeria Rustica one of the Top 20 caterers in Colorado Springs. While the trailered wood oven season is over until April, remember that TAPAteria can do paella events year-round.

In October 2016 Tripping.com published an article on the best pizzerias in all 50 states. Pizzeria Rustica was chosen as the Best Pizzeria in Colorado from over 1,000 pizzerias in the state. The criteria included the pizza, other menu offerings, ambience, and service. The staff is very proud of this award!

We are fortunate to be able to have Riccardo Bertocci from d’Amico in Italy in the house to talk about their great wines along with George Spencer from Il Castagno. Super fun Thursday event on Jan 21st at 6pm. $39 + tax & service. Check out the winery’s amazing terroir and website. Pairings:

Join us for a fun Progressive Dinner Thursday 6-8pm through March 31. For $49 + tax & service enjoy:

– A tapa up to $8 and a glass of wine at TAPAteria
Walk one block east for:
– Any menu pizza and a glass of wine at Pizzeria Rustica
Walk upstairs for:
– A dessert, digestif, and espresso at Enoteca Rustica

Reservations available. Tickets available at either TAPAteria (719-471-8272) or Pizzeria Rustica (719-632-8121).

Thanks for being part of the Enoteca Club for weekly e-mails on food & wine tidbits, recipes, cooking hacks, foodie trends, and info on what’s cooking at Pizzeria Rustica, Enoteca Rustica and TAPAteria. Enoteca Rustica is now open Fridays and Saturdays 4-10pm. Starting on January 14th we’ll begin progressive dinners on Thursdays 6-8pm through the end of March. We will also add a great Happy Hour Thursdays 4-6pm with chalkboard wine specials and great snack specials.

New Wines of the Week

Produced from estate fruit,100% Montepulciano. Made from a selection of fruit from the highest vineyard site facing full southeast towards the Adriatic Sea. Pruning is strict, lowering the yields before veraison to promote a high amount of air circulation to retain freshness at this breezy site. Usually harvested in mid October. Maceration lasts ten days, fermented in stainless steel and aged in 15-hectoliter (1500 liter) casks for eight months. Production: 3,000 cases

By the way, montepulciano pairs beautifully with the recipe to the right!

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Kitchen Hacks for the Week

Go bananas in 2016 – The easy ways

Give bananas a longer life

Keep bananas fresher, longer by wrapping the end of the bunch with plastic wrap. Better yet, separate each banana. The plastic wrap blocks ethylene gases from releasing out of the stem, consequently ripening the fruit too fast.

Or…Speed up ripening
Be a total magician and morph a banana from green to yellow or a peach from crunchy to juicy all with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.

Flip that banana upside down

Ever had issues prying into a banana? You’re not alone. Instead of wasting precious fruit by hacking into the stem end with a knife, gently press the bottom together and peel the banana from the bottom up.